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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Carrots
Wash and peel the carrots. Using a grater or food processor, shred the carrots into fine pieces and place them in a large bowl.
- 2
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 10-12 minutes, or until they are golden and fragrant. Remove from the oven and let cool before roughly chopping.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined. Add the diced pear and mix gently.
- 4
- 5
Serve
Serve the carrottes râpées chilled or at room temperature as a refreshing salad.